lundi 22 décembre 2014

A great thing about raw recipes is that they are so flexible. If you decide to leave out an ingredient that you don't like, the soufflé won't collapse, figuratively speaking. Play around with it, experiment, and enjoy eating your mistakes.

Serves 8

2 cups fresh shelled peas

2 cups diced green and/or red cabbage

½ cup chopped fresh parsley

One-third cup diced red onion

1 tablespoon dried tarragon

Dressing

1 cup cold-pressed, extra-virgin olive oil

1 tablespoon dried tarragon

2¼ teaspoons fresh lemon juice

1 teaspoon dry mustard

Pinch of Cayenne pepper

1 garlic clove

2 teaspoons Nama shoyu (Raw soy sauce)

¼ cup purified water

Combine the peas, cabbage, parsley, onion, and tarragon in a mixing bowl.

Combine the dressing ingrédients in a blender and whir until well combined, taste for seasonning and add more nama shoyu if necessary.

Pour the dressing over the salad mixture, mix gently, and marinate at room temperature for at least 30 minutes before serving.